Claridge’s reopens eponymous restaurant

Claridge’s has revealed the soft opening of the Claridge’s Restaurant at the former Davies and Brook site in the Mayfair hotel with chef Coalin Finn heading up the kitchen.

The restaurant will fully open in September with an all-day à la carte menu with classically-inspired dishes overseen by chef Coalin Finn who has previously worked at Inverlochy Castle, Davies and Brook and Sketch.

The restaurant was previously home to Michelin-starred restaurant Davies and Brook overseen by chef Daniel Humm, who has the three-Michelin star vegan restaurant Eleven Madison Park in New York. But the partnership came to an end in 2019 when the hotel objected to Humm’s plans to move his Michelin-starred restaurant Davies and Brook, which opened in 2019, to a fully plant-based menu.

The restaurant was also run by Gordon Ramsay from 2001 to 2013, after which Simon Rogan operatred it as Fera at Claridge’s for three years. It has remained closed since Daniel Humm’s departure in 2019.

The new restaurant at the hotel harks back its original name previously used over 20 years ago. Claridge’s Restaurant has been designed by Bryan O’Sullivan Studio, with particular homage to the hotel’s art deco design heritage.

Dishes will include starters such as buckwheat crumpets, laden with soubise cream, truffle puree and slices of truffle and Dorset snails with parsley and parmesan croute.

Mains will feature whole wild turbot grenobloise to share, artichoke ggnolotti, and grilled native lobster with crushed Jersey royals and sauce Américaine. Raspberry vacherin and a chocolate souffle tart with cocoa nib ice cream will be on the summer dessert menu, alongside a selection of British cheeses accompanied by cherry chutney and plum crackers.